Ricotta Cheese Making Recipe Instructions (2024)

FAQs

What is the process of making ricotta cheese? ›

To make ricotta cheese, milk is heated until the curds and whey separate. The curds become the basis for varieties such as mozzarella, while reheating the whey produces the moist, fine grains that traditionally create ricotta (hence the name, meaning “twice cooked”).

Homemade ricotta that does not curdle can be the result of either using ultra-pasteurized milk or not adding enough acidity. Ultra-pasteurized (UP) milk and ultra-high temperature (UHT) milk (including all organic milk) has been heated to a temperature that destabilizes the proteins and prevents curds from bonding.

I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd. And, please, remember that the adjective “fresh” is applicable for a couple of days only; so consume the cheese rather soon.

Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

Eggs help bind the ricotta cheese, but if you don't have eggs on hand then it's OK to omit them. Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."

An unfortunate soupy texture in lasagna is caused by excess moisture in the ingredients. Thoroughly draining the ricotta cheese you'd use in a classic lasagna recipe or squeezing the cooked spinach you might add to a vegetarian version can definitely help.

Traditionally, ricotta is made from whey, rather than milk. The whey is heated until the proteins form curds. But commercial U.S. ricotta is made from milk and is coagulated with additives, creating a more watery cheese. While some higher-end ricottas are strained, most supermarket versions aren't.

A half-cup serving of whole milk ricotta cheese contains 14.2 grams of fat, 8 grams of which is saturated. Saturated fats are known to contribute to the risk of heart disease. For a 2,000 calorie diet, it is recommended to keep saturated fat intake to 20 grams or less.

What to do with liquid after making ricotta? ›

The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you're really adventurous, try drinking it plain (you'll make your great-grandma proud).

Air exposure is the enemy of fresh ricotta, so keeping it sealed becomes even more important after opening. Opened ricotta generally lasts for about one week in proper storage conditions. To be on the safe side, give it the sniff test. If there is any off odor, toss it.

In a recently developed continuous Ricotta process, blends of full-fat milk and whey are heated to 90 °C and directly acidified with acid to pH 5.3–5.5, which results in precipitation of the protein. The curd is then separated from the whey on a conveyor belt and hot packaged.

Fresh ricotta can be subject to extra processing to produce variants which have a much longer shelf life. These production methods include salting, baking, smoking, and further fermentation. Ricotta salata is a pressed, salted, dried, and aged variety of the cheese.

Most cheeses that we know and love are made from the curds but, traditionally at least, ricotta is made from the tiiiiiny bit of curd left behind in the whey. Cheesemakers make whatever cheese they want to make with the curds, and then repurpose the leftover whey to create ricotta (among other whey cheeses).

Cottage cheese and ricotta are both fresh, relatively mild cheeses — and both delicious in their own right — but they're not the same thing. “Although both are unripened (read: fresh) cheeses, there are technical differences,” says Kathleen Serino, a national training and curriculum manager at Murray's Cheese.